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Tomato medley

"This is about celebrating tomatoes in all their different flavours, colours and sizes, and making use of the wonderful glut we get at this time of year," says Jamie.

1. For the dressing, preheat the oven to 190C/gas 5. Place the tomatoes and garlic on a baking tray and roast for 15 minutes, or until soft. Pop the tomatoes in a blender, squeeze in the soft garlic flesh and blitz until smooth. Add a few swigs of olive oil and a pinch of salt and pepper, blitz again and check the seasoning, then set aside.
2. Put the cherry tomatoes in a bowl and dress with the olive oil, chilli, sliced basil and a pinch of salt. Set aside.
3. Place the sliced halloumi on a board and hit it with some black pepper. Preheat a large pan over a medium heat. Add the halloumi in a single layer so most of the slices are touching – you want to create a doily effect with a few gaps. Cook for 4–5 minutes, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don’t worry, it will all melt back together. Basically what you’re trying to create is a big halloumi plate. Once golden on both sides, slide it onto a serving board.
4. Lay the slices of beef tomato on the halloumi, tip the dressed tomatoes over and scatter over the reserved basil leaves. Take to the table with the tomato and roast garlic dressing to drizzle over the top.

Note If you have some dressing left over you can keep it in the fridge and use it as a base for pasta or pizza sauces.